Turkey Scaloppine with Porcini and Marsala


  • 4 (1/2-inch-thick) turkey breast cutlets (about 1 pound)
  • 1 ounce dried porcini mushrooms
  • ½ teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil, divided
  • 2 tablespoons finely chopped shallots
  • 1/3 cup dry Marsala
  • + 3 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 3 cups sliced cremini mushrooms (about 8 ounces)
    • 1 cup fat-free, less-sodium chicken broth

Bring first 3 ingredients to a boil in a small saucepan. Cover; remove from heat. Let stand 20 minutes or until mushrooms are tender. Strain mixture through a fine sieve over a bowl, reserving soaking liquid. Coarsely chop the porcini mushrooms.Heat 1 teaspoon oil in a nonstick skillet over mediu...

View full recipe at My Recipes


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